Tasting Notes

Nutmeg and clove on the nose, supported by creamy lemon. Medium weight on the palate offers Asian pear and vanilla.

Winemaker Notes

5.8 tons of Chardonnay were hand harvested on 10/02/15 with harvest chemistry of 20.2 Brix, a TA of 6.3g/L, and a pH of 3.31. The fruit was crushed, de-stemmed and pressed in a single load. After 3 days of settling, the juice was racked and warmed to 65 degrees before inoculation, and 15 Peter DeVivi light toast Sheldrake Point oak staves were added. The wine fermented for 44 days at ~65F and the fermentation stopped at .05% residual sugar on 11/18/15. Malolactic fermentation was initiated on 10/30/15 and continued through the new year, at which point it was stopped by chilling on 1/14/16. The wine was heat stabilized and filtered, then bottled on 4/12/16.

This wine is vegan friendly.

351 cases produced.

Food Pairing

Opt for a pasta dish lightly flavored by a garlic lemon sauce, featuring wilted kale, toasted walnuts and Parmesean to highlight the soft oakiness of this wine. Chardonnays like this are also ideal matches for some hard-to-pair vegetables like asparagus and artichokes. Try a creamy artichoke dip or prosciutto wrapped asparagus as hors d'oeuvres for your next cocktail hour.